We had friends over on Saturday. And all of their children. I believe the final headcount was 15 adults and 16 kids. It was fun, my house is a disaster. I say, worth it. It’s not like we’re starting from pristine conditions or anything, so it’s all good. The adults were all in the kitchen the entire time. Isn’t that what always happens?
I love my kitchen, but it is not conducive to entertaining. The big, long island while practical for cooking, is impossible to maneuver around with people standing around it. It got LOUD. And with a group with kids, a start time means that people will be early/on time. There’s not that 15 minute buffer as there would be with people who don’t ask every 3 minutes, “Is it time for the party yet!?” I need to be better prepared to receive guests next time.
I’m pretty sure the kids ate popcorn and dessert only. Even pizza was rejected. The theme was heavy apps and stouts and I guess we succeeded in that mission. There was no one hungry nor thirsty in the group, that’s for sure.
Everyone slept in nice and late on Sunday and then it was a rush to get out the door to church. The loss of an hour for daylight savings never gets any less torturous. Thankfully, I’d placed grocery orders and was prepared enough for the week ahead because Sunday flew by. Lunch was this creative endeavor to both rid of random leftovers…while also getting something nutritious in my kids. A smoothie did the trick.
Sometimes when they say they want X-Y-Z, but I point them in the direction or serve up Q-R-S, it’s because I hate food waste and I’m forever balancing the individual wants of each family member while also thinking health-forward and factoring in time. There’s never enough time, especially on busy weeknights.
I ran across this recipe for foil packet hobo dinners and I was intrigued…and not by the name. Google tells me that a hobo meal is something cooked over a campfire without the need for cookware – some combination of beef, potato, onions, and carrots. Because I don’t do camping things, I put my own spin on the preparation and used Chelsea’s swap of sausage for beef.
Knowing this meal wasn’t something Mark would enjoy, I planned it for a busy evening where it was just the girls and I. There’s something about simple ingredients, adequate flavor from fat….and texture from cooking in fat, and those bold seasonings that is simplicity at its finest. I was a big fan of this most basic meal, and my little princesses enjoyed too!
Super Simple Hobo Skillet
This one skillet wonder uses simple, classic ingredients, flavorful fats, and spices galore to deliver a meal that's big on flavor, texture, and nutrition too!
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 (14 oz) package smoked turkey sausage, thinly sliced
- 4 Yukon gold potatoes, thinly sliced
- 4 large carrots, peeled and thinly sliced
- 1 large onion, halved and thinly sliced
- 2 tsp Italian seasoning
- 2 tsp dried basil
- 2 tsp dried parsley
- 2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Prep all veggies. I recommend using a mandolin for a thin, even slice that ensures even cooking.
- Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the sausage, potatoes, carrots, and onion; toss well let sit for 3-4 minutes.
- Measure the seasonings and combine in a small dish; mix and sprinkle over the skillet mixture.
- Continue cooking the skillet contents for about 10 minutes, stirring every 2-3 minutes to avoid over-browning and to get an even cook. Increase heat to high if you're not getting some browning. Serve hot.
Notes
Recipe adapted from Chelsea's Messy Apron (for a campfire or foil packer version, head on over for directions)
Nutrition Information:
Yield: 4 Serving Size: 1/4 recipeAmount Per Serving: Calories: 414Total Fat: 21gCholesterol: 81mgSodium: 929mgCarbohydrates: 39.8gFiber: 4.5gSugar: 6.5gProtein: 18.0g
Want more single skillet meals? Check them out!
- Turkey Taco Skillet
- One Pot Kielbasa Pasta
- Tangy Sweet and Sour Meatballs
- Cajun Sausage and Pepper Rice Skillet
- One Pot Wonder Southwest Pasta
- Mahi Mahi Panang Curry
- One Pan Mexican Chicken and Rice
Weekly Menu: March 14th – 17th
- Sunday: leftover pesto pasta and green beans
- Monday: Grilled Paprika Shrimp Quesadillas
- Tuesday: 30-Minute Instant Pot Butter Chicken with naan and broccoli
- Wednesday: out for Book Club – something from the freezer for the fam
- Thursday: Chicken Caesar with a Twist
Be well,
